STUFFED MUSHROOM (RECIPE)
Stuffed Mushroom Recipe
- Delicious & Mouth Watering Stuffed Mushrooms brought to you by retrochristmasonline.com
Stuffed Mushroom Recipe
Welcome to the Retro Christmas Online's Kitchen, today we will be making delicious Stuffed Mushrooms, which is an absolute must for the holidays in our household or anyone's, during holiday parties.
If your religion doesn't allow meat on Christmas Eve, you can easily substitute the bacon & sausage for something else or not use them at all. This Stuffed Mushroom Recipe is a simple recipe that I've developed through the years and I'm continuely creating different ideas and ingredients, for this recipe and all my recipes.
You can simply use this recipe as a guideline for your own preferences. So gather up all the ingredients below, and follow the simple directions and in about an hour, you should be stuffed with mushrooms!LOL
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Stuffed Mushroom Recipe :
1 package of baby portabella mushrooms (makes about 16-20 mushrooms)
1/2 onion ( chopped fine)
2 cloves of garlic (chopped fine)
1/2 lb hickory smoked ground sausage
5 strips of bacon ( cooked and crumbled)
1 cup of bread crumbs (I prefer to make my own marinated in a vinaigrette...but you can use store bought)
1/3 cup Parmesan Cheese ( Peccorino Romano is the best...but I guess you could use other brands)
1 roasted red pepper (chopped fine)
1/4 cup fresh basil (chopped fine)
1/4 cup of parsley (chopped fine)
1/4 cup of oregano (chopped fine)
salt & pepper (to taste)
3 tblsp's of Olive Oil
First start by heating a sauce pan at medium heat and cook the bacon first, I like the bacon to be a little crispy so it can crumble easier. In another frying pan cook the sausage until its brown and grounded fine( as its cooking I chop it with a pancake flipper) then throw it in the whopper chopper(food processor) after draining the fat. While the bacon & sausage are cooking, start prepping the mushrooms, first you have to wash them and pat them dry. I start by cutting off the stems and putting them to the side, then carve out the inside of the mushroom with a spoon, being careful not to dig too deep.
Now take the stems and mushroom fillings and chop them fine and place to the side. The bacon should be done now, so remove them from the sauce pan and place them on a paper towel to drain the grease. Leave some of the bacon fat in the pan and add a little olive oil, put the carved out mushroom shells into the pan and lightly cook them on one side then flip to the other side. They shouldn't cook for more than a few minutes each side.
Remove the cooked caps and place to the side, add a little more olive oil to the pan and begin to add the chopped onion, garlic and red pepper once they start turning golden brown add the parsley, basil & oregano and season with salt/pepper. Now add the chopped mushroom stems and fillings to the pan with all the ingredients and mix together thoroughly.
Crumble in the bacon and sausage and start preparing the dry ingredients in a separate bowl, if the bread crumbs are not already minced, chop them very fine (you want it to be like granular not chunky) add the parmesan to the crumbs and pre-heat the oven at 350 degrees and start to add the cooked ingredients in the pan to the dry ingredients in the bowl.
I personally like to put the cooked ingredients in a separate bowl and slowly add the dry mixed ingredients, until I reach a consistancy that is easily able to roll into small balls. Take the small balls of stuffing and put them in the cooked mushroom caps and place them on a cookie sheet. Just before I pop them in the oven, I like to dollop them with a little Parm cheese & drizzle them with a little vinaigrette.
Let the mushrooms cook for about 20 -30 mins, then let them cool for a bit and your ready to munch out on these awesome stuffed mushrooms! We hope you enjoyed our Stuffed Mushroom Recipe, stay tuned for more!
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